Gar fishes are members of the Lepisosteiformes, an ancient holosteian order of ray-finned fish; fossils from this order are known from the Late Jurassic onwards. Gars, which are related to the bowfin in the infraclass Holostei, are confined chiefly to fresh water, though some of the species descend to brackish or even salt water. Gar fish are interesting for a lot of reasons. Probably one of the most obvious is their appearance. They have long, bony jaws that resemble spears. These help them prey on other fish and crustaceans and are equipped with rows of sharp teeth to rip food apart. In addition to their elongated mouths, Gars have long, cylindrical-shaped bodies. Spotted Gars can grow up to 3 feet long. Typical color schemes for Gar include brown or olive-colored upper bodies, white or tan lower bodies, and spots. They also have thick, diamond-shaped scales all over their bodies. Gar fishes are seasonally available ones an most of them are supplied by our brackish water netters. Little hard, but pleasant flesh tastes best when deep fried with fresh masalas and curried with dried malabar tamarind. These fishes provides a good source of high quality protein and contains many vitamins and minerals. We @mathafresh receives this fish from local fishermen.